Slow Cooker Vegetable Broth

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* Exported from MasterCook * Slow Cooker Vegetable BrothRecipe By :Sharon Sassaman ClaessensServing Size : 0 Preparation Time :0:00Categories : Chowders & Soups Electric Slow Cooker New Import Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon canola oil 1 large onion -- chopped 1 large carrot -- diced 10 cups water 3 cups coarsely chopped green leek tops 1 celery stalk -- sliced 1 turnip -- diced 1 dried mushroom 1/4 cup parsley stems and leaves 3 fresh thyme sprigs 1 bay leaf 2 whole cloves 1 teaspoon salt 1/4 teaspoon freshly ground black pepperHeat the oil in a nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables begin to brown, 8 to 10 minutes. Place in a slow cooker with water, leek tops, celery, turnip, mushroom and seasonings. Simmer on high 6 to 8 hours, or overnight, until vegetables are very soft. Strain off stock and discard vegetables.Makes about 8 cups.VARIATION:In place of leek tops, use a combination of two or more of the following: loosely packed spinach stems and leaves, lettuce leaves, tomato skins, fresh mushroom stems, or diced parsnips along with some additional chopped celery and carrot to equal 3 cups vegetables.Source: "No-Tofu Vegetarian Cookbook (1997 Claessens)"S(Archive): "MC (kitpath) on 04-30-2003"Copyright: "1997 ISBN: 155788269X"Yield: "8 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 458 Calories; 18g Fat (31.8% calories from fat); 9g Protein; 76g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 2443mg Sodium. Exchanges: 1/2 Grain(Starch); 13 Vegetable; 3 Fat.NOTES : CROCKPOT: Just made for the long, slow simmering that makes a good broth, a slow cooker can help you create this kitchen basic nearly effortlessly. A quick browning of onions and carrots intensifies the stock's hearty flavor.Nutr. Assoc. : 0 0 0 0 793 0 0 0 3394 3413 0 0 0 0